Thursday, 1 March 2012

A very nice spring risotto with battered haddock. In order to keep my greens green, I used a different risotto method, sauteeing the greens and forest mushrooms just for a minute, then taking them out to rest, and re/ adding them in the 11th minute of the rice cooking slash stirring process. It was magnificent. I used rice that has a 16 minute cooking time.

Cooking to me is like Yoga to others.The chopping and sizzling sounds, the aromas in the air while cooking, fill me up with joy.The only reason I started running this blog is because I do a lot of travelling, and I would always like to have easy access to all my favourite (and tested out) recepies. And by access, I don't mean a secret hidden folder saved on my computer just for me, myself and I !I hope you will also find some inspiration among these recipies. Happy cooking and Bon Apetit!